photo: Sour Cream Mushroom Sauce

Sour Cream Mushroom Sauce

Mushroom sauce with sour cream has a pleasant structure, incredible aroma and gentle cream taste. It goes well with mashed potato, pasta, rice or buckwheat. Equally good the mushroom sauce will go with boiled chicken fillet or oven baked meat. Today I used fresh champignons for the recipe. Oyster mushrooms or any forest mushrooms will also be suitable.
30 min
4 servings


  • Champignon
    300 g
  • Onion
    2 pcs
  • Sour cream
    100 g
  • Whole wheat flour
    1 tbsp
  • Water
    125 ml
  • Olive oil
    50 ml
  • Nutmeg
    0,25 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dill
    15 g


  • 1. Peel onions and cut into quarter rings.
  • 2. Put the crushed onions in a deep frying pan with pre-heated vegetable oil. Stir periodically and sautée vegetables on medium heat until a light golden brown.
  • 3. Wash fresh champignons and cut into slices of medium thickness.
  • 4. Add cut mushrooms to the browned onion. Stir and continue to fry the ingredients together until the champignons are ready.
  • 5. In deep ware let’s combine water and wheat flour. Mix the mixture until homogeneity.
  • 6. Then add sour cream to the mixture and mix carefully again.
  • 7. When mushrooms and onions are browned, add sour cream mixture to them.
  • 8. Salt the mushroom sauce to taste, add black ground pepper and nutmeg. Cover the frying pan with a lid and stew the mushroom sauce on low fire for about 10 minutes.
  • 9. At the end of the preparation let’s add finely chopped dill to the sauce.
  • 10. Serve the ready mushroom sauce with pasta in hot.
  • 11. Bon Appetite!
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